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Lemon Chocolate Cake Recipe


4 egg whites

1/2 cup lemon juice

1/2 cup nonfat evaporated milk

1 (3 ounce) package lemon flavored Jell-O mix

2 teaspoons instant lemon pudding

2 1/2 cups butter, divided

1 1/2 cups brown sugar

1 1/2 cups white sugar

1 teaspoon lemon extract

1 cup milk

1 1/2 cups vegetable oil

1 1/2 teaspoons lemon extract

1 cup chopped pecans

1 cup white chocolate syrup

1 cup boiling water

1 (2 ounce) can crushed pineapple with juice


Preheat oven to 250 degrees F (120 degrees C). Grease and flour two 9 inch round cake pans.

In a large glass or metal bowl, beat egg whites until foamy. Stir lemon juice and lemon gelatin into egg whites. Stir lemon gelatin mixture into lemon mixture, mixing just until. Pour half of batter onto prepared pan.

Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool completely.

To make the Lemon Jell-O: In a small saucepan, melt butter and brown sugar over medium heat. Stir in lemon extract, lemon extract, powdered gelatin, lemon extract, lemon extract, lemon extract, lemon extract, lemon extract. Bring mixture to a boil and pour into two small saucepan.

To make the Lemon Filling: Pour half of lemon filling into cake. Cover with remaining cream and lemon gelatin mixture. Refrigerate several hours before serving.

To make the Lemon Frosting: In a small saucepan, mix 1 cup lemon frosting sugar with lemon extract. Refrigerate several hours before serving.


alagancaKat writes:

⭐ ⭐ ⭐ ⭐ ⭐

Perfect. Easy to make, followed directions and was happy with the results.
ilicii J. writes:

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I measured out 9 eggs and used the toothpicks to whip them up. They turned out perfect! So fluffy and moist.